The Freshness of Spring: Tuna Crudo
Browsing previous fish reports the other day; I came upon the beautiful Norwegian fjord trout crudo recipe from last July’s post. It made me think back to the crudo dishes that we loved most when visiting Sicily: perfectly fresh fish, a pinch of sea salt, coarse ground black pepper, a good quality olive oil and maybe a little lemon. The fish gleaming on the plate with a touch of acidity and salt- nothing could be simpler.
The Number 1 bigeye tuna we received this morning looked so nice I couldn’t resist taking a taste trip back to Sicily. I used Pianogrollo extra virgin olive oil from Sicily that was light and a touch fruity. Perfect for the crudo. A first course or antipasti as fresh as a spring morning. Enjoy
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